Creme Brule

That first tap of the spoon through a glassy, caramelized crust into the cool, silky custard beneath is the whole reason crème brûlée has stayed a restaurant favorite for centuries. The good news: it’s far simpler than it looks.

The base is just three things: cream, eggs, and sugar. The technique is what matters. Scald the cream first, then add it to the beaten eggs and sugar in a slow, thin stream while stirring. Rush this and the hot cream scrambles the eggs. Go slow and you temper them into a smooth, pourable custard.

The water bath is the other key. Setting the ramekins in a pan of water buffers them from the oven’s direct heat, so the custards cook low and even into a trembling, spoon-coating set instead of curdling at the edges. Pull them while the centers still jiggle.

Chill them fully, then sprinkle the tops with sugar and torch or broil until it melts into amber glass.

Pro Tips

• Temper slowly. Add the hot cream to the eggs a ladle at a time, whisking constantly, so you don’t end up with sweet scrambled eggs.
• The custards are ready when set at the edges but still wobbly in the center. They firm up as they chill.
• For that signature crackle, torch the sugar just before serving so the top stays crisp rather than dissolving into the custard.

Variations

• Steep a split vanilla bean in the cream for a fragrant, flecked custard.
• Infuse the cream with espresso, citrus zest, or a cinnamon stick for a new flavor.